Lemon Layered Dessert

Crust:     6 egg whites

            1 ¼ cup granulated sugar

            ½ teaspoon cream of tartar

            1 teaspoon vanilla

Beat egg whites, cream of tartar and vanilla until foamy. Continue beating and adding sugar 1 tablespoon at a time until egg white mixture is very stiff. Butter a 9” x 13” pan.  Spread crust in pan.  Put in a 400-degree pre-heated oven.  Turn off the oven.  Leave crust in the over for at least 4 or 5 hours – better to do so overnight.  DO NOT OPEN THE OVEN DURING THIS TIME!

Filling:   6 egg yokes

            ½ cup sugar

            6 tablespoons of lemon juice

            ¼ cup water

            ¼ teaspoon lemon extract

Mix together.  Cook in the top of a double boiler over boiling water until thick.  Cool completely.

To assemble:  You will need a 12-ounce container of Cool Whip to put this together.  On top of crust place a thin layer of Cool Whip.  Spread lemon filling over the thin layer of Cool Whip.  Top filling with the remaining Cool Whip.  Thin lemon slices may be placed on top for decoration.

This is best if made and refrigerated overnight.

Recipe provided by Joan Lawrence and served at the WCGS meeting May 12, 2005.